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May 11, 2009
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May 9, 2009, 3:39:35 PM
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:iconchausiubao:
Pain au Levain: sourdough bread made with a natural yeast levain

The mother starter was 14 days old at the time of baking. Everytime I use it it just gets better.
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:iconthe-mighty-twix:
What a great idea to put your bread creations here on deviant art. I have been a deviant for a few years now. I came here though TFL. Great gallery. and the sourdough looks tasty. Did you use a stiff or liquid starter?

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"Buy the ticket...... Take the ride!"
The Mighty Twix :drunk:
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:iconchausiubao:
~Chausiubao May 13, 2009  Professional Artisan Crafter
Wonderful! A fellow FreshLoafer. I used a semi-liquid starter, it was at a hydration rate of 80% (I did not calculate the actual hydration rate, but it looked about that hydrated).

This sourdough was exceptional! It was delicious.

What are your levain preferences (as I am just starting out on sourdough formulas)?

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Right out of the oven, good bread sings, its crust telling a tale of its own crispiness. And its crumb, formed of roasted proteins wrapped around disappeared bubbles of gas, shines. The only task is to unveil the song and the sight of good bread.
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